How To Roast Spaghetti Squash

About a month ago, I was writing and someone asked me why I had a hashtag.

A what?

A hashtag.

I was simply writing the symbol for “number”…you know…#

That day, I learned the meaning behind a hashtag. I am not hip. Social media is not my friend. But apparently hashtags and I are now besties.

Just take my Instagram account, for example. I’ve had it for a week. Tonight I created my own version of Ice, Ice, Baby while I made garlicky cauliflower rice. And shared it on Instagram. I thought I was being clever, but really now, who does that?

While social media isn’t my “thing”, roasted veggies…{sigh} we get each other. I roast spaghetti squash all the time. It’s a great platform for pretty much anything and everything.

Once you {carefully} cut it in half, use a large spoon to scoop out the seeds.

Drizzle with olive oil and season with salt, pepper and garlic powder.

Place cut side down on a baking sheet and bake for 30-35 minutes, until spaghetti squash is tender enough to pull apart.

Depending on the size of your squash, cooking time may vary.

Using a fork, scrape the squash out. It will resemble spaghetti…hence the name. But I bet you already knew that. You probably already knew what a hashtag was too, huh?

You’re so smart.

Give it a good stir in the bowl, to distribute the salt, pepper and garlic powder.

Add any additional seasonings.

Or sauces.

Or toppings.

It’s such a versatile ingredient that can go with or be made into anything!

I absolutely adore roasted vegetables too and although I’ve seen spaghetti squash used in loads of different recipes, I’ve never actually made it myself before. Now I know how simple it is, I’m definitely going to give it a try!